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Fındığın dönmeli akışlı akışkan yataklı kızılötesi ışınımlı kurutma davranışının deneysel incelenmesi ve matematiksel modellenmesi

Year 2024, Volume: 2 Issue: 1, 19 - 28, 28.03.2024

Abstract

Bu çalışmada, kabuklu fındıkların dönmeli akışlı akışkan yataklı kızılötesi ışınımlı kurutma davranışı deneysel olarak araştırılmış ve matematiksel modellemesi gerçekleştirilmiştir. Deneysel çalışmalar, 100 g kabuklu fındık için 250 W, 500 W, 750 W ve 1000 W kızılötesi ışınım güç değerlerinde yapılmış ve zamana bağlı olarak kütle kayıpları ölçülmüştür. Boyutsuz kütle oranı, nem içeriği ve kurutma hızı gibi kurutma karakteristikleri zamana ve kütle kaybına bağlı olarak hesaplanmıştır. Kabuklu fındıkların, dönmeli akışlı akışkan yataklı kızılötesi kurutucudaki kurutma eğri denklemini belirlemek için literatürde sunulan 24 adet ince tabaka kurutma denklemi dikkate alınmıştır. En iyi modeli belirlemek için 7 farklı model uygunluk parametresi kullanılmıştır. Sonuç olarak, en iyi kurutma modelleri 250 W ve 500 W için sırasıyla Alibaş; Balbay ve Şahin; 750 W ve 1000 W için ise Geliştirilmiş Midilli-Kucuk olarak tespit edilmiştir. Ayrıca, kurutma zamanı dikkate alınarak, kabuklu fındığın kurutulması için dönmeli akışlı akışkan yataklı kızılötesi ışınımlı kurutma yönteminde ideal kızılötesi ışınım güç değerlerinin 1000 W olduğu tespit edilmiştir.

References

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Experimental investigation and mathematıcal modeling of swirling flow fluidized bed infrared drying behavior of hazelnut

Year 2024, Volume: 2 Issue: 1, 19 - 28, 28.03.2024

Abstract

In this study, swirling flow fluidized bed infrared drying behavior of shelled hazelnuts was experimentally investigated, and mathematical modeling was performed. Drying experiments were carried out at 250 W, 500 W, 750 W and 1000 W infrared power values for 100 g shelled hazelnut, and mass losses were measured depending on drying time. Drying characteristics such as dimensionless mass ratio, moisture content and drying rate were calculated based on time and mass loss. Mathematical modeling was performed to determine the thin layer drying behavior of shelled hazelnuts in swirling flow fluidized bed infrared dryer by using 24 thin layer drying equations in the literature. 7 different evaluation criteria were used to determine the best model. As a result, the best drying models were found to be Alibaş, and Balbay and Şahin for 250 W and 500 W, respectively, and Improved Midilli-Kucuk for 750 W and 1000 W. In addition, considering the drying time, it was found that the most appropriate infrared power value was 1000 W for drying of shelled hazelnut in swirling flow fluidized bed infrared drying method.

Thanks

Yazarlar bu çalışmaya teknik destek sağladığı için Recep Tayyip Erdoğan Üniversitesi’ne teşekkür eder.

References

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  • Adak, N., Heybeli, N., & Ertekin, C. (2017). Infrared drying of strawberry. Food Chemistry, 219, 109-116. https://doi,org/10,1016/j,foodchem,2016,09,103
  • Aghbashlo, M., Kianmehr, M. H., Khani, S., & Ghasemi, M. (2009). Mathematical modelling of thin-layer drying of carrot. International Agrophysics, 23(4), 313-317.
  • Akpınar E. K. (2005). Deneysel çalışmalardaki hata analizine bir örnek: kurutma deneylerindeki hata analizi. Mühendis ve Makina, 46(540), 41-48.
  • Aktaş, M. (2007). Isı pompası destekli fındık kurutma fırınının tasarımı, imalatı ve deneysel incelenmesi. Doktora Tezi, Gazi Üniversitesi Fen Bilimleri Ensitüsü, Ankara, Türkiye.
  • Aktaş, M., İlbaş, M., Yalçın, A., & Şahin, M. (2013). Kızılötesi ışınımlı bir kurutucuda kuruma davranışlarının deneysel incelenmesi. Journal of Gazi University Faculty of Engineering and Architecture, 28(4), 767-775.
  • Albayrak, B. B., Tuncel, N. B., & Kocabıyık, H. (2021). Bazı instant gıdaların üretiminde kızılötesi kurutmanın etkisi. Journal of Advanced Research in Natural and Applied Sciences, 7(1), 100-113. https://doi,org/ 10,28979/jarnas,890536
  • Alibas, I. (2012). Selection of the best suitable thin-layer drying mathematical model for vacuum dried red chili pepper. Journal of Biological and Environmental Sciences, 6(17), 161-170.
  • Balbay, A., & Şahin, Ö. (2012). Microwave drying kinetics of a thin-layer liquorice root. Drying Technology, 30(8), 859-864. https://doi.org/10.1080/07373937.2012.670682
  • Basrawi, F., Redzlan, F., Ibrahim, T. K., & Yudin, A. S. M. (2020). Experimental study on the effect of bed aspect ratio to the drying rate of chilli for swirling fluidized bed dryer. IOP Conference Series: Materials Science and Engineering, 863, 012044.
  • Batman, S. G. (2016). Pastırma üretiminde infrared kurutma yönteminin kullanımı. Yüksek Lisans Tezi, Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Kayseri, Türkiye.
  • Chavan, B. R., Yakupitiyage, A., & Kumar, S. (2008). Mathematical modeling of drying characteristics of Indian mackerel (Rastrilliger kangurta) in solar-biomass hybrid cabinet dryer. Drying Technology, 26(12), 1552-1562. https://doi.org/10.1080/07373930802466872
  • Chuwattanakul, V., & Eiamsa-Ard, S. (2019). Hydrodynamics investigation of pepper drying in a swirling fluidized bed dryer with multiple-group twisted tape swirl generators. Case Studies in Thermal Engineering, 13, 100389.
  • Çiftçi, S. (2021). Sıcak hava ve kızılötesi kurutma işleminin arı poleninin bazı fiziksel özellikleri ve uçucu bileşen profili üzerine etkisi. Yüksek Lisans Tezi, Ordu Üniversitesi, Fen Bilimleri Enstitüsü, Ordu, Türkiye.
  • Dağcı, G. (2014). Ozmotik ön kurutma yapılmış kivi meyvesinin kızılötesi dalga destekli akışkan yatak kurutucu ile kurutulması. Yüksek Lisans Tezi, Celal Bayar Üniversitesi, Fen Bilimleri Enstitüsü, Manisa, Türkiye.
  • Darvishi, H., Najafi, G., Hosainpour, A., Khodaei, J., & Aazdbakht, M. (2013). Far- infrared drying characteristics of mushroom slices. Chemical Product and Process Modeling, 8(2), 107-117. https://doi,org/10,1515/cppm-2013-0035
  • Demir, Ö. (2019). Kızılötesi kurutucuda nane bitkisinin optimum kurutma sıcaklığının belirlenmesi. BEU Journal of Science, 8(3), 1094–1100.
  • Demirtas, C., Ayhan, T., & Kaygusuz, K. (1998). Drying behaviour of hazelnuts. Journal of the Science of Food and Agriculture, 76, 559-564. https://doi,org/10,1002/(SICI)1097-0010(199804)76:4<559::AID-JSFA988>3,0,CO;2-J
  • Ding, C., Khir, R., Pan, Z., Wood, D. F., Venkitasamy, C., Tu, K., El-Mashad, H., & Berrios, J. (2018). Influence of infrared drying on storage characteristics of brown rice. Food Chemistry, 264, 149-156. https://doi,org/10,1016/j,foodchem,2018,05,042
  • Dogru, M., Midilli, A., & Howarth, C. R. (2002). Gasification of sewage sludge using a throated downdraft gasifier and uncertainty analysis. Fuel Processing Technology, 75(1), 55-82. https://doi.org/10.1016/S0378-3820(01)00234-X
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There are 70 citations in total.

Details

Primary Language Turkish
Subjects Food Technology
Journal Section Research Articles
Authors

Abdullah Çirak 0000-0002-4215-7458

Haydar Küçük 0000-0001-6493-4943

Adnan Midilli 0000-0001-9541-5409

Publication Date March 28, 2024
Submission Date February 7, 2024
Acceptance Date March 8, 2024
Published in Issue Year 2024 Volume: 2 Issue: 1

Cite

APA Çirak, A., Küçük, H., & Midilli, A. (2024). Fındığın dönmeli akışlı akışkan yataklı kızılötesi ışınımlı kurutma davranışının deneysel incelenmesi ve matematiksel modellenmesi. ITU Journal of Food Science and Technology, 2(1), 19-28.